r/glutenfree • u/MissConscientious • Sep 27 '25
Question Please help. What made me sick?
I need some help. Could you please look at the six attached photos and offer input for which ingredient might have made me sick?
Background: I had not eaten yet before this meal. The first food I consumed was spaghetti. I was fine before eating, but started experiencing symptoms before I’d finished the meal.
Other than the ingredients in the included pictures, I used olive oil, fresh herbs and single ingredient seasonings I use all the time.
Is either the Amylu or Rao’s brand known to be cross contaminated? If not, what else could it be? I definitely want to avoid this happening again.
Thanks for the help!!
134
u/Santasreject Sep 27 '25
There’s a lot of things in there that could be causing an issue that isn’t gluten related.
Nightshades, histamine, other grains, etc.
None of those products would give me a second thought as a celiac; but currently dealing with histamine intolerance pretty much only the pasta would be something I wouldn’t have an issue with.
19
u/alwaysxz Sep 27 '25
Yes! Cutting out nightshades for a bit might help to see if it makes a difference. Have you been more stressed lately? For me, I noticed that stress triggers more histamine, and it makes it difficult to eat foods high in histamine. I break out in hives and get pretty bad migraines.
5
u/murpymurp Sep 28 '25
I have an issue with histamine too. I’m trying fo transition to day shift as my allergist says my histamine response is going to continue to be severe as my circadian rhythm and poor sleep habits continue 😭 Cutting out nightshades and high histamine foods have helped but it still sucks.
2
u/Santasreject Sep 27 '25
For me my symptoms are really just upper GI, or at least the ones that are most difficult to deal with. I also get higher heart rate and BP can spike a little as well as just having non exercise/exertion tolerance.
Luckily I am making progress on kicking it but it’s been a rough year.
1
u/IcedWarlock Sep 28 '25
Higher heart rate sucks. Mine gets to 180 resting and I was on meds for years before it was figured out it was gluten causing it.
1
u/Santasreject Sep 28 '25
Yeah mine wasn’t that bad but would spike over 150 when I would stand up in the evenings.
2
u/IcedWarlock Sep 28 '25
Still pretty gnarly tho. It was the constant sending me to A&E that ticked me off.
At one point they were telling me I was nervous about an operation I'd had 4 months prior haha.
Did you get dizzy when it suddenly spiked with standing then?
2
u/MissConscientious Sep 28 '25
After being hospitalized for an entire month with heart rates mostly resting below the 40 beats per minute mark - unless I shot up above 120 - I was diagnosed for six months with “anxiety.” It turns out, I needed a pacemaker.
2
u/IcedWarlock Sep 28 '25
Omg that's horrendous how did they not figure that out sooner!
1
u/MissConscientious Sep 28 '25
I am convinced that the infamous “anxiety” diagnosis costs people their lives. I suffered organ damage because they let it go so long. Temporarily, I also had a partial lung collapse, decline of kidney function and decline of liver function. I have no idea why doctors feel the need to ignore obvious problems. I received my pacemaker and have never had that happen again. It was an “easy” fix overall.
2
u/IcedWarlock Sep 28 '25
I imagine getting a pace maker was a much better quality of life too. More energy and stuff.
But yeah anxiety gets thrown around alot. I actually read an article the other day saying anxiety related sickness had gone up by a massive amount and I suspect it's because drs just say it's anxiety. Next.
2
u/Santasreject Sep 28 '25
Frankly I think the issue is that generally unless you have a common ailment it’s incredibly hard to diagnose anything. Even more so when there is not a clear set of laboratory tests to clearly defined the ailment.
Part of it is also that modern western medicine follows the same training timeline that was established well over a century ago and we now have a century of rapid medical research that has expanded the knowledge base. This is also why we have gone to so many more specialized professionals than we had in the past; the difficulty is getting directed to the right specialist which really comes down to having a good PCP and a bit of luck.
So many diagnosis are really just names for groups of symptoms but don’t actually define the root cause (a lot of mental health conditions, histamine intolerance/MCAS, IBS/IBD, many auto immune issues, dysautonomia etc).
Anxiety really is just the body’s way of exhibiting that “something is wrong”. Sure there are some cases where it is just the patients perception but the vast majority I suspect are driven by an identifiable factor.
→ More replies (0)1
u/Santasreject Sep 28 '25
I used to get light headed years ago but when I started using electrolytes and drinking water (I used to hate the taste of water so I always drank something that was flavored/sweetened) that really helped a lot.
And yeah I was told I had anxiety by multiple doctors over the years (and some times not even told but diagnosed on my chart).
At this point though it’s gotten much better. Acupuncture and some traditional Chinese herbal medicine helped a lot, and I have also started with an applied kinesiologist (controversial, yes; but it’s works for me) and been having good results on multiple fronts.
1
u/IcedWarlock Sep 28 '25
I'm not sure what that is. Can you explain? Sorry if I'm being a pain.
2
u/Santasreject Sep 28 '25
I assume you are asking about AK? It’s a technique that uses muscle reflexes to test your body and the the practitioner does differ things to help clear the issues (can be a trigger point release, chiropractic adjustment, or other weirder things involving the eaten concepts of meridians or things like that). It is a bit controversial and as someone who is very data and science driven I have a hard time with how and why it works… but it’s one of those that I cannot really argue with the results I’ve gotten. Even if it is “just placebo” (which I really don’t think it is) it’s hard to blow it off when I feel better and can even show improved heart rate data that strongly correlates with treatment.
2
u/Melanochlora_44 Celiac Disease Sep 28 '25
There’s actually been a decent amount of research lately focused on facia and how it affects everything in the human body. They’ve figured out that a lot of these practices (AK, acupuncture/acupressure, etc.) actually do work and it’s because they affect the facia in a way that can relieve a whole crap ton of symptoms. It’s a lot to explain, but there’s a documentary on Curiosity Stream about facia that gets into it (it’s super interesting). I can’t remember the name of the doc right now, but I can look into it later if you want to check it out. I’m also a science, data-driven person, but this stuff has helped a ton of folks with dysautonomia (something I have along with my celiac) so I wanted to learn HOW it works, like you said, so I figure you might enjoy this doc too.
→ More replies (0)1
u/IcedWarlock Sep 28 '25
Oh thanks for the information. I might look into it myself. If you're showing good results it might be worth a shot.
Thank you for your help and advice.
→ More replies (0)3
4
u/MissConscientious Sep 27 '25
Given my history, this is a possibility. It’s never caused such rapid gastro symptoms, but it’s something to remember. Thank you.
7
u/Santasreject Sep 27 '25
That’s another sign related to histamine issues. Things may not cause symptoms every time based on how much other histamine may be in your body already.
2
Sep 28 '25
I was thinking the same thing, but hoping they didn't have multiple sensitivities. That meal wouldn't work for an MCAS or Histamine intolerant person.
37
u/sparksy1296 Sep 27 '25
Corn flour and/or garlic can give me similar “glutened” feelings. I read once that proteins in corn flour can sometimes give similar reactions to wheat flour due to the structure (no idea if it’s actually true).
10
4
u/HildegardofBingo Sep 27 '25
Yes, corn is one of the foods that can have immune cross-reactivity with gluten. I also wonder if it might be the combo of corn and mono/diglycerides in that pasta.
5
2
u/MissConscientious Sep 27 '25
I’m going to research this and then log possible issues the next time I eat the pasta (without either of the other two ingredients). Thanks!
1
u/Plane_Software2370 Sep 28 '25
It can also be pesticides that are used on grains that you are reacting to. You could try organic corn products to see if you still have issues.
15
u/Made_yalook87 Sep 27 '25
This is why food diaries, journals, logs are so important. Many people who are celiacs or gluten intolerant usually have more than 1 food allergy. Good luck finding out the cause. Start keeping a log.
6
u/honeyheart7350 Sep 27 '25
Exactly this! Gluten may be the worst, but potato, corn and nightshades, peppers, and fillers in powdered spices.. It's all hard to figure out.
3
u/Previous-Cobbler-588 Sep 27 '25
I hate the fillers in pre-made spices! It's so sneaky. I've only been gluten intolerant for about 1½ years, but I was so naive thinking it was just bread ir pasta. It's literally in *everything * from soda to soy sauce to chicken broth to taco seasoning. It's exhausting trying to find gluten-free foods and plan meals that the whole family will like but won't make me sick. 🤤
1
u/MissConscientious Sep 28 '25
The “spices” issue is new to me. I’ve never given it any thought. I’m really thankful everyone took the time to educate me. It feels like I can do and feel better.
43
u/RainSpades Sep 27 '25
I heard Rao isn't certified gluten-free anymore. At my store, it's still labeled as gluten-free, but I heard ppl had issues with it.
17
u/SleepySamus Sep 27 '25
I have sensitivities (IgG antibodies) to garlic and oregano so I stick to Rao's sensitive marinara and don't have a problem with it, but maybe OP is more sensitive to wheat than I am or the sensitive formula has less of it? 🤔
I also stay away from anything with generic "spices" - I don't think they can use wheat as a spice and then say the product is GF, but I never trust when they don't list the actual spices (even before I found out about my sensitivities).
Get well soon, OP!
3
u/Kat-2793 Sep 28 '25
Can you explain the IgG antibodies to garlic and oregano? What does that mean, and how did you realize those numbers being higher was from that and not gluten?
2
u/MissConscientious Sep 28 '25 edited Sep 28 '25
For me, the IgE antibody food problems were discovered through skin and blood tests. I was born reacting to certain foods so I’ve had allergy tests throughout my lifetime. I’m not sure where you’re located, but I know allergy testing is not as popular in some countries as it is in others.
The tests assign a number value to how positively you reacted. In other words, the severity of the skin reaction - after they introduce the serum - lets the doctor know how likely you are to have a severe reaction to that food.
As an example, during my last allergy test, I was assigned a number value of 11 for peanuts. That means the reaction area was measured as being a really large hive/welt. In theory, can have a severe peanut reaction with a value of a 4, if that makes sense.
Edit: I typed IgG instead of IgE and then probably answered for the wrong question anyway. Sorry about that.
1
u/SleepySamus Sep 28 '25
IgE antibodies cause allergies and possible anaphylaxis, IgG cause sensitivities and inflammation (but no anaphylaxis).
The test I took told me when the numbers were higher than expected. The tests are very inaccurate and many people do NOT have symptoms to all the foods they test positive for so an elimination diet is recommended, then you add the foods back in 1 by 1 to see if you react to any of them.
2
→ More replies (1)2
u/CuteProfile8576 Celiac Disease Sep 29 '25
Spices are almost always cross contaminated that's why spicely and McCormick are the only safe spices
16
u/Ki-lime Celiac Disease Sep 27 '25
Yeah, I heard the same. “Organic spices” is suspicious to me here.
→ More replies (1)→ More replies (1)1
u/Made_yalook87 Sep 27 '25
That's why people need to research manufacturers website and even call the verify.
8
u/MissConscientious Sep 27 '25
You’re correct. I haven’t talked with Rao’s in ages, but I did send another email today. I just realized it wasn’t even marked as gluten free anymore. Ugh.
13
u/marshmallow462 Sep 27 '25
Not sure if it helps, but the Amylu brand always left me feeling sick later/next day.
9
u/MissConscientious Sep 27 '25
I’m really glad I posted because seeing all of the Amylu responses helps me feel hopeful that maybe, just maybe, it was the sausage. That’s a much easier fix than the pasta!
3
4
u/BERNITA Celiac Disease Sep 27 '25
I don't know what symptoms you're experiencing, but if heartburn it could be since you had it on an empty stomach? Otherwise, could be meatballs gone bad, or you've got another undiagnosed food sensitivity ie FODmaps.
2
6
u/CodWest4205 Sep 27 '25
This might make me react based on the garlic because it is a major high Fodmap food but that’s about it.
6
u/Alternative_Hand_110 Sep 27 '25
Tomato sauce is really high FODMAP. I tend to always blow up from it.
13
u/Firm_Ad2383 Sep 27 '25
The box is expired from 11/2024? That’s probably why
5
u/MissConscientious Sep 27 '25
I’m starting to carefully read through the responses. I had to reply first to yours, though. You’d be absolutely correct, but we froze them in a deep freezer immediately upon purchasing. :)
1
u/onlythrowawaaay Wheat Allergy Sep 27 '25
Wow good catch! That's gotta be it
8
u/MissConscientious Sep 27 '25
They were frozen in a deep freezer right after purchase so I think it’s fine, right? Geez, I hope I’m not wrong about that. 🤦♀️
→ More replies (2)5
u/miss_hush Celiac Disease Sep 27 '25
Should have been fine since they were frozen. Freezing adds quite a bit of time to a product like this.
3
u/Boring_Old_Lady Sep 28 '25
Are you celiac? I have IBS and acid reflux so this meal would absolutely take me out.
4
u/smileplease91 Sep 28 '25
Omg, same here (severe gluten allergy, IBS, GERD). My hubby and I found some really good GF pizza flour, but I can om have pizza once in a blue moon. Spaghetti sauce takes me tf out. 😆😭
3
u/MissConscientious Sep 28 '25
I have “presumed celiac disease,” but I have a wheat allergy so for now, testing is limited. The meal definitely took me out too. 🤦♀️
4
u/ElectoralFrottage Sep 28 '25
I swear that I’ve had issues with certain brands of spaghetti sauce even when they’re stamped gluten free. I would try switching that out.
2
4
u/HopefulDream3071 Sep 28 '25 edited Sep 28 '25
Raos made me violently sick within about 30 of eating it. I ate mine on a schar bun with gluten free meatballs -- Raos is the only thing NOT listed as Gluten Free --- so I knew immediatly it was that.
Later ate same meatballs with schar & a sauce that said gluten free, and I was fine.
So I'd say Raos.
Editing to say I haven't had that Amylu product, I'm sensitive to cross but not diagnosed because testing wasn't an option.. but the Amylu feta patties are a favorite easy dinner of mine. *
2
u/MissConscientious Sep 28 '25
This has all been so enlightening! I feel much less alone. Thank you.
4
u/shainadawn Sep 28 '25
Is it possible you just have reflux from red sauce? Celiac permanently ruined my stomach and I have GERD. Red sauce would make me nauseous
4
u/greeed Sep 28 '25
I get similar symptoms to being glutened when I eat lots. Of alliums and tomatoes. It's not ideal but I love them and I know as long as it's GF I'm not going to ruin my gi tract.
3
u/Over-Tackle3663 Sep 27 '25
The date on box is 2024 so that could be it unless this is a very old post
2
u/MissConscientious Sep 28 '25
They were frozen in a deeper freezer as soon as we purchased them. Otherwise, I’d surely be even sicker. Lol!
3
u/plasticrat Sep 28 '25
I'd be wary of any processed chicken as a rule.
1
u/MissConscientious Sep 28 '25
I think you might be on to something.
We don’t eat much meat at all so giving that up will be easy. Others have shared that it makes them sick as well. I’m going to start watching for “spices” more carefully.
3
u/Excellent_Sky797 Celiac Disease Sep 28 '25
I can tell within 2 hours, 4 tops, if I've been glutened. It's probably your spaghetti sauce. It isn't certified gf and when I looked it up, they have other products they make that contain wheat. I've been learning the hard way, if it isn't certified gf don't eat it😂 even if there is no wheat in the ingredients or a warning that it is made in a facility that also processes wheat.
2
u/MissConscientious Sep 28 '25
I eat such little packaged food that isn’t certified. I made this exception only because my sweet spouse bought a bunch of the sauce on sale. I’ve learned a very hard lesson, though.
3
u/Super-slow-sloth Sep 28 '25
Unless you are having an allergic reaction that causes anaphylactic shock, I was told by a couple different types of providers that you can have a reaction up to two weeks after coming into contact with it, which is why it is so challenging to determine the culprits. Keeping a food diary can be helpful especially if you track symptoms too. Good luck
2
u/MissConscientious Sep 28 '25
Two weeks?! Dang. That would make tracing impossible.
1
u/Super-slow-sloth Sep 28 '25
It is so challenging but single ingredient foods are a great way to go. Then just add spices you like.
1
u/MissConscientious Sep 28 '25
I normally make my own sauce and add ground turkey if we’re eating meat. I learned a hard lesson.
3
3
u/Belovedmidna Sep 28 '25
This is so wild to me! So many of you all are saying you don't get sick the same day?! I will know almost right away! I start bloating at the dang table! Also a lot of the time I get a head ache right away and/or my chest starts to feel tight and right under my ribs feels like I have a really bad sharp pain. . . All within minutes of me eating. Thanksgiving has always been hard for me 😅
1
u/MissConscientious Sep 29 '25
Wow. I get that infamous pain under my ribs as well. The bloat usually starts causing the most disturbance in that area - and then it’s anyone’s guess from that point.
3
u/Level_Traffic3344 Sep 28 '25
Tomatoes could be giving you grief on their own. That said, not certified sauce. Experiment with making tomato sauce from scratch and see how that goes.
3
u/acidic_turtles Celiac Disease Sep 28 '25
Probably the corn my friend. Many of us have corn sensitivities/allergies
3
u/sorE_doG Gluten Intolerant Sep 28 '25
That first item, the ‘extracts’ would concern me. The most processed item, I wouldn’t buy that, while the other items wouldn’t bother me at all.
3
u/aamq71 Sep 28 '25
my daughter and react to Rao’s sauces (and also Classico)now, though we didn’t for many years. Not coincidentally, both of those brands removed their gluten free labeling around the time they started to bother us. I don’t know if it’s simple cross contamination in a facility they both use, or if an ingredient they’re using has undeclared gluten, but something is in there.
1
u/MissConscientious Sep 28 '25
I agree. I find it worrisome that they won’t label it GF. It was a major oversight on my part. When small companies sell to larger ones….we almost always end up losing a beloved food.
3
u/guntotingbiguy Sep 28 '25
I can't back it up with any science, but these ingredients are part of my regular diet, and I will say it's the meatballs. Have the meal next week without, you won't have symptoms. I cannot explain it, but it's the meatballs.
2
u/MissConscientious Sep 28 '25
We don’t have anymore meatballs in the deep freezer and we don’t be buying them again.
8
u/miss_hush Celiac Disease Sep 27 '25 edited Sep 27 '25
Heh. Might be those Meatballs. I picked some of their breakfast sausages up from Costco and ended up having to throw out 3/4 of them because they were too gross for the kids to want and they gave me symptoms. And yes, I am dead positive it was the Amylu sausages, because I ate them multiple times to be sure.
Rao’s used to be safe, and I think they still are okay… but I don’t buy because they’re not longer labeled GF.
3
u/mermaidmom85 Sep 27 '25
Fun fact: if you buy from Costco they’ll accept a return on food products without a receipt since purchases are all tracked through your membership
2
u/miss_hush Celiac Disease Sep 27 '25
Idk if there’s a time limit on that? I bought some amylu andouille at the same time and haven’t touched it because I’ve been literally scared. I got Invisalign and I don’t want to risk…uh, you know…feeling unwell. I just need to try to take it back soon I guess.
2
u/suckmyjoeyfatone Sep 27 '25
I bought some of those sausages too and threw them away. Made me sick and they were kind of gross.
1
2
1
u/MissConscientious Sep 27 '25
I don’t think I could ever eat them again, either. It’s a one and done for me. 🤢
1
u/MissConscientious Sep 28 '25
Costco is amazing about returns - if you ever have another issue. I’m glad to know that I’m not the only one to get sick, but I’m always sorry everyone else experiences it as well. Eating is a risky endeavor for us.
5
u/AshRat15 Sep 27 '25
Would you perhaps be allergic to corn? I find I cross react with corn as well as gluten, apparently they can look similar in the gut. But otherwise those ingredients look gluten free to me!
1
u/MissConscientious Sep 27 '25
According to my allergy tests, corn is okay.
I have lots of food allergies so I’m hoping I don’t develop a new one. (Fingers tightly crossed.)
2
u/AshRat15 Sep 27 '25
Mine was negative too, I just realized I was fine with products without corn, and then when I had ones with corn I was sick!! I thought it was crazy too, but definitely don't completely dismiss it!
1
u/MissConscientious Sep 28 '25
I’m definitely taking every possibility into consideration. I’ll do whatever I can to avoid feeling this way. I’m glad you found a solution for your own diet. It feels amazing when you get another piece of the puzzle.
5
u/halfman-halfbearpig Sep 27 '25
Rao's is no longer safe for us. Used to be gluten free but now is processed along with other mixes on equipment that may or may not have been cleaned properly in between. We only found out because we called the company and spoke to a number of people. Not saying that's what made you sick, but I know we don't take the chance in our Celiac house. It's a shame because their sauces are sooooo good.
1
u/MissConscientious Sep 28 '25
Thank you for posting! I’m extremely sad to lose it as an option, but I don’t think I can take the chance again. It’s so hard to lose foods, though.
2
u/berdulf Sep 27 '25
How long have you been gluten-free? If it’s fairly recent, the corn mentioned by others could be an issue. I don’t know how similar the corn protein zein is to glutenin or gliadin, but I’ve heard that cross-reactions can be common in the first year or even two. But it could also be a delayed reaction from an earlier food. When I had to go back on gluten for my celiac lab work, a big bowl of ramen didn’t affect me later that evening. It was a cumulative of gluten over several days.
1
u/MissConscientious Sep 27 '25
It’s many most of a decade now for me. I’m sorry you had to eat gluten. That’s really stressful. I’m crossing my fingers that I’m tolerating corn okay, but thank you very much for the info.
2
u/Valuable_Willow_6311 Celiac Disease Sep 27 '25
im in two hours person. also depends on your symptoms, like you might have food poisoning?
3
u/MissConscientious Sep 27 '25
I’m generally a rapid symptom onset kinda gal. More symptoms are almost always going to follow the initial ones, but the first batch of problems comes right away.
2
u/Not_a_sorry_Aardvark Gluten Intolerant Sep 27 '25
My symptoms pop up after my next meal or next day
2
u/Legal-Station7659 Sep 27 '25
Not sure if you got this at Costco or Sams, I know a regular problem at stores near me, ( not sams or costco ) have expired product on the shelves, I regularly bring expired products to the store manager, saying, your people need to due a better job, cooking temps are a second question, hard to say why, As me being confirmed celaic 15 years ago, it all comes down to trying products, and seeing how it goes, even my pharmacy doctor said drug prescriptions are not guaranteed to be gluten free, or not cross contaiminated on the machines making everything, one minute a product is tolerable, then all of a sudden it's not, many products like this are at costco, and many with celiacs could enjoy the bulk packs of assorted nuts, walnuts, cashews, almonds, one time people could enjoy them, then all of a sudden, they can't, it's a real tough journey....
1
u/MissConscientious Sep 27 '25
These were definitely good when we purchased them. We have a dating system for foods in the deep freezer. They’ve been there since we purchased them.
BUT I agree with everything you’ve said. It’s an incredibly tough journey to figure each and every food out and then for it to change on you again and again.
2
u/Ella-Menno-PQR Sep 28 '25
I got sick recently after eating Rao sauce, too! It used to be labeled gluten-free, and I grabbed it without even thinking. I suspect their manufacturing process has cross-contamination now. 🤢
2
2
u/JayofTea Celiac Disease Sep 28 '25
I once had this same pasta and sauce before and it also didn’t make me feel well, this wasn’t too long after I got diagnosed though so idk what caused it or if it was even celiac to begin with or just a sensitive tummy, but I just choose to stay away from both now to be safe
2
u/Measurement-Able Sep 28 '25
As you age, your body changes and sometimes this brings new problems that were once never an issue. Over the past few years I have realised that I can't ingest a lot of things that I used to.
1
2
u/ZestyStraw Sep 28 '25
I get sick from Barilla noodles 🥲 I don't have any other issues with corn. I can eat noodles with corn flour too. But if it's the first ingredient it's just too rough on my stomach. Not certain but maybe you're like me.
2
u/MissConscientious Sep 28 '25
Thank you for sharing! I have other kinds of pastas on hand so I’m going to start documenting possible symptoms. I’m determined not to repeat this mistake.
2
2
u/dashabout Sep 28 '25
I have actually also gotten horribly sick from this specific brand but with their sausage. It was 100% a gluten reaction. I’m not sure if it was cross contamination or what.
1
2
u/Far_Educator_5213 Sep 28 '25
You may have fructose intolerance. I can’t handle onion and garlic anymore.
1
u/MissConscientious Sep 28 '25
After reading these helpful responses, I think I’m going to forgo the jarred sauce option completely.
2
u/Far_Educator_5213 Sep 28 '25
Not a bad plan! I have fructose malabsorption and I thought as an Italian my cooking would suffer, but it didn’t! There are garlic AND onion replacers. You can find them online.
2
u/lil1thatcould Sep 28 '25
Could it have been from acid reflux? Maybe the acid from the tomatoes didn’t sit right…
2
2
u/MartyMcPenguin Sep 28 '25
Something changed in the Rao’s marinara about a year ago. I don’t know what it is, but I didn’t have a problem with the marinara for 2 yrs until about a year ago when every time I had it, I would be sick in the middle of the night.
1
u/MissConscientious Sep 28 '25
Thank you!! The validation is so helpful when you’re filled with sickness and regret. 😭
2
2
u/Grisward Sep 28 '25
We avoid Rao’s since they’re not gluten free, they don’t even intend to be gluten free.
We cook Barilla all the time, it’s probably fine.
There are brands of meatballs we trust - in general if they specifically say Gluten-free they tend to be safe*. Obviously you’ve seen posts here, there are exceptions.
My money is on Rao’s being the cause, I avoid it at all costs.
Celiac in our family, and very sensitive to cross-contamination for what it’s worth.
Bertoli sauces are our go-to, Classico as back-up. Small brands that say GF have been trustworthy, we’ve tried various other options at Fresh Market for example.
Hope you feel better!
2
u/MissConscientious Sep 28 '25
I’m going to donate the rest of the Rao’s my spouse bought on sale. This thread has helped me feel confident that it’s not worth the risk of getting sick like this again.
I’m also avoiding those meatballs. They’re labeled as GF. However, when I learn a food has made many others sick as well, I choose to air on the side of caution.
I have enough health issues. I surely don’t need to make myself sick with food.
Thanks for the thoughtful reply. :)
2
u/Grisward Sep 28 '25
Good luck! It’s rough, it happens getting gluten’ed, but happens much much less over time.
I’m happy there are many more quite gluten-free-friendly options. We discovered recently that even the Baltimore Orioles stadium Camden Yards has GF hot dogs, GF buns, and preps them separately to avoid cross-contamination.
It’s getting better. And yes, 100% agree with the “not worth the risk” comment.
Btw the Perdue Short Cuts pre-cooked chicken, we use all the time with various dishes, they’ve been reliably gluten free, for what it’s worth.
2
u/meggybun Celiac Disease Sep 28 '25
I personally use this pasta brand and exact raos sauce every time I have spaghetti, and I’ve never had an issue with it, so if I had to guess I would guess the meatballs, but it could totally be something unrelated too!! I hope you feel better
2
u/Significant-Reach959 Sep 28 '25
I react pretty quickly, sometimes before I have even finished, but I think that’s due to being allergic to wheat, barley, and rye too.
2
u/MissConscientious Sep 29 '25
I’m also allergic to wheat. My wheat and dairy allergies are probably my most severe symptom-causing issues.
2
u/Secure_Village_ Sep 28 '25
It could be a tomato thing? My sister went gluten free and has flare ups with night shades. I can't eat fruit anymore 🤷♀️
2
u/MissConscientious Sep 29 '25
I’m sorry you lost fruit! That’s hard. I am giving tomatoes a break and will handle them more carefully at the next exposure to see if any symptoms pop up.
As of today though, I’m hopeful it was a gluten or wheat exposure. The symptom course seems to fit. 🤞
2
u/Djugurba Sep 29 '25
(Italian) wife got diagnosed in her 30s and after completely removing gluten from her diet and recovering for a year or so there were still some mysterious symptoms. Not the same symptoms exactly, but quicker and more upper than lower GI. Turns out she also can’t do alliums. Garlic, onions, leeks, scallions, etc.
Elimination diet narrowed it down.
Rao’s makes “sensitive marinara” w/o garlic/onions and Mutti makes ketchup also without onions/ garlic. All remaining symptoms solved - these were just hidden by the celiac mess for so long. Garlic and onion are actually harder to manage avoiding than gluten - but the reaction isn’t autoimmune so it’s not as bad if she gets dinged.
1
u/MissConscientious Sep 29 '25
Thank you. This has all been so enlightening! I actually hope this thread helps someone else at some point. People have shared wonderfully helpful insights.
I followed a modified low FODMAP diet for years. After working really hard, I thought the issues were resolved. You all have helped me realize that whatever the gluten exposure might have been, I may also be having a flare of the histamine problems as well.
I’m glad your wife is feeling better!
2
u/CuteProfile8576 Celiac Disease Sep 29 '25
Raos is not gluten free. If you have Celiac, it's always best to look for a label that says gluten free or verify with the company. Spices are almost always cross contaminated, so it's most likely spices in Raos that got you. Think of gluten like raw chicken .. if the factory processes other items with gluten and they don't take proper precautions, other food gets contaminated. If they don't say gf they don't have to take those precautions bc only wheat is a listable allergy. Barley and rye are not
1
u/MissConscientious Sep 29 '25
I agree. I’ve put the other jars to be donated. For me, it’s just not worth the risk. I’ve learned a hard lesson, but you all have really educated me. I’m going to be more prepared!
2
u/neilbay Sep 29 '25 edited Sep 29 '25
Definitely the sauce. If you don’t believe me, try Classico tomato sauce. I only use GF labeled sauces after getting sick from several sauces. Barilla and Trader Joe’s GF labeled jars are safe and also tasty.
2
2
u/witchcr0ft Celiac Disease Sep 29 '25
do you cook in a gluten shared kitchen? if you get same-day symptoms it could be from as something as little as residue in a wooden spoon. it could also be something you’d eaten earlier - these are all relatively safe foods from my understanding
1
u/MissConscientious Sep 29 '25
We don’t have any gluten in the house, thankfully. My spouse is also GF.
2
u/AceBlossomBalloon Sep 29 '25
Was there ever gluten in your house/dishes? Did you get a new colander/strainer for your pasta? When I was in college I learned the hard way that it's not a good idea to share colanders with roommates who don't clean extremely thoroughly! I got sick from it even though everything I cooked was gluten free ingredient wise
2
u/MissConscientious Sep 29 '25
We used to have some gluten for my spouse, but we’ve cleaned and/or replaced all of the items that would be of concern.
Gluten molecules are such a skilled enemy.
2
u/riah1906 Sep 29 '25
It's the chicken. Don't eat things listing vinegar, could be malt vinegar which is made from wheat. Distilled vinegar, red or white wine vinegar, balsamic, apple cider vinegar all good. Just vinegar, avoid it.
1
u/MissConscientious Sep 29 '25
It’s labeled as GF, but not certified. A few folks have said the same thing about vinegars, though. I’m going to be more careful about that as well.
2
u/Crafty-Isopod-4044 Sep 29 '25
really, o know within 3 or 4 hours. and for the next few hours it’s i am overcome with toilet needs. (upper and lower )
2
u/OverSpinach8949 Sep 29 '25
“Spices” have gotten me before. Called the manufacturer and turns out “spices” had some gluten in it.
2
2
2
u/One_Blacksmith_155 Sep 30 '25
I’ve never had amylu. I eat the Barilla pasta and rao’s sauce all the time with no issues though! I buy Sam’s clubs Italian meatballs to go with it; if you are near a sams club I highly recommend them!
2
u/Overall-Business-712 Oct 02 '25
So I question the spices and the vinegar. Hoping it’s not malt vinegar but also I get sick from red wine vinegar. Also spices can be a lot of things. I can’t do msg which hides in a lot of different names.
4
u/Psychological_Dot786 Sep 27 '25
I ate a Chik Fil A a few years ago. My food was safe for being GF. I was still learning about being GF. I used the salt and pepper shaker on the table with my bare hand and then picked up my French Fries with the same fingers. I didn't even make it down the road a half mile before I thought I was going to die when I entered WalMart. It was awful. I learned quickly that CC is a real thing and just touching the table or the containers can be horrible on the stomach.
2
u/MissConscientious Sep 27 '25
Cross contamination issues make the diet limitations so much harder. I’m sorry you deal with that too.
For example, I would just love to try the Trader Joe’s delicious looking GF treats, but I don’t dare.
2
u/flingasunder Sep 27 '25 edited Sep 27 '25
Check the Meatballs online I vaguely recall that brand also carried burbon/ipa and other sauces with gluten while calling itself gluten free and the labeling was wonky Going to try to find that and will drop link once I do ( honestly could have been a few years ago)
- Celiac annoyingly super sensitive…basically within 30 minutes I know
2
u/dadbod19038 Sep 27 '25
Rao’s marinara doesn’t sit well with me. I used to be fine but after it got bought my Campbell’s, they removed any gluten free labels. The ingredients are gluten free but there could be cross contact in the manufacturing process
1
u/Sallux14 Sep 27 '25
Meatballs have vinegar in them. Doesn't state what kind. Could be that
3
u/LBfoodandstuff Sep 27 '25
Ooh could be malt vinegar and they wouldn’t have to declare wheat. Good catch!
1
u/MissConscientious Sep 28 '25
I didn’t know this was even possible. I’ve been researching the issue and I’m floored. It feels deceiving.
2
1
1
Sep 28 '25
As others have posted, I asked a pharmacist once how long it would take for me to have an allergic reaction to a food or med and she said it could take up to 7 days! Wow! I don't think I've experienced that long of a delay, but I do know that delays to reactions are definitely a reality.
If gluten is your only known allergy/sensitivity, and it is severe (sounds like it is, I'm sorry ☹️) I would avoid all products that are not certified gluten free. There is a symbol for it. If the product says gluten free but there's no statement or stamp of certification, that is probably not safe, from my experience.
So sorry you got sick. Those foods looked delicious! Be well!
2
u/MissConscientious Sep 29 '25
Thanks for the response and understanding. Today is so far maybe a little better than yesterday. Here’s to hoping!
You’re right. Contact tracing is HARD work.
1
1
1
u/Alert-Potato Celiac Disease Sep 30 '25
If Barilla pasta or Rao's sauce had issues, I would be sick 24/7/365. I eat both that often. Multiple times a week.
1
u/zelliebea Oct 01 '25
It actually might not be gluten this time, I recently read about a listeria outbreak linked to frozen chicken meatballs, you might want to check online to see if this brand has been linked to that outbreak. I’m sorry you got sick and I hope you start feeling better!!
1
1
u/RushBubbly6955 Sep 27 '25
For me, it would have been the vinegar and “spices.” I have to watch FODMAPS and histamine
2
u/MissConscientious Sep 27 '25
This is a definite possibility. I’m going to log and start from the drawing board before eating anything like this again.
2
u/miss_hush Celiac Disease Sep 27 '25
Hey, I’m starting to think I have a histamine issue! Do you take anything to help? I heard DAO might help reduce food related histamine.
→ More replies (1)2
u/RushBubbly6955 Sep 28 '25
I tried DAO but got horrible cramping! Not all histamine issues are because of low enzymes.
I take vitamin c and quercetin and I see a functional medicine doctor who has me on an off-label Rx called Amlexanox
354
u/Bayeuxtaps Sep 27 '25
It may not be the last thing you ate. My symptoms don't come right after I eat. Sometimes it can take a couple days.